Monday, April 15, 2019

Green Beans with Rosemary and Orange Marmalade

If you're looking for a side dish that's a little different for Easter dinner, may I suggest these Green Beans with Rosemary and Orange Marmalade. You could use fresh beans, or frozen beans as I did. If dinner is extra fancy, I'd go with fresh long un-cut beans and nice thin slices of garlic:@) What's different is, the garlic simply gets boiled in the water we cook the beans in, no sauteing and chance of over browning or burning. And look at that pretty white color! In a perfect world, we'd add just enough water to cook the beans and have it evaporate so none of the flavor gets poured out.

Everything in this recipe works well together, my only possible suggestion, I ~might~ try it next time with some thin onion slices too.
I used 12 oz of frozen green beans and cut the rest of the recipe down to about 1/3.
Well... I did still use a good size clove of garlic:@)

I mentioned previously that I was trying to keep my rosemary alive over winter...
It's hanging in there! Also tossed a 25¢ pack of spinach seeds around the outside of the planter and they are up too!
Life is good😊

Green Beans with Rosemary and Orange Marmalade-from Betty Crocker
1/2 C water
1 clove garlic, finely chopped-I suggest a nice big fat one
2 lbs green beans, washed, stem end trimmed off
1/4 C orange marmalade
1 Tblsp fresh rosemary, chopped
1/2 tsp cornstarch
1/2 tsp salt
2 Tblsp butter
Freshly ground black pepper-my addition
  1. In 4 quart dutch oven, heat water and garlic to a boil. 
  2. Add beans, cover and cook 15 minutes (or less) until desired doneness. Drain liquid if necessary. 
  3. Mix marmalade, rosemary, cornstarch and salt, stir into beans. Add butter.
  4. Bring to a boil, stirring occasionally.
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